Easy Buttery, Flaky Pie Dough Recipe

Learn how to make homemade pie dough with our easy pie dough recipe. It’ll make you look like the rock star pie hero!

With just a few ingredients and in a few minutes, making your own homemade pie dough is so easy, you’ll wonder why you never did it before. The buttery, flakey and wonderful flavors you get with homemade pie dough with our easy pie dough recipe can’t be beat.

Watch Video of our Easy Pie Dough Recipe

Check out a Few of our Favorites for Pie Making:

Pie making is magical. Here’s a few of our kitchen favorites for making it even more fun.:

Spring Chef Dough Cutter – Make quick work of cutting the butter into dough. Great for pies & biscuits! Save the pinching for someone you love.

Sure, you can certainly use pre-made refrigerated pie dough. It’s definitely much easier and tastes good. But if you have some spare time and really want to taste a buttery pie dough, go for the gold and make it homemade! Think of all the awesome pies you can make. Holiday pumpkin pies, pecan pies and cranberry pies are so much better with buttery pie dough. Summer time is also a big pie season. From blueberry pies to strawberry pies and peach pies, the possibilities are endless. Add that flakey homemade pie dough and you will definitely be the pie hero of the gathering!

For a great, flakey, butter crust, make sure not to knead it too much. Just enough that it comes together in a rough ball. Also try be efficient when working with your hands in the dough. You want to keep the butter cold-cool, and your hands will warm it up quickly.

This dough amount makes enough for two 9-inch pie doughs. Either for two bases or for one base and one top. If you are using the top for decorative crusts, excess dough can also be kneaded together again and rolled out for decorative cuts. The dough will need to rest for about 15 minutes after kneading to relax and it will not be as tender, but if it just for decorative pieces, that usually isn't noticeable.

In a bowl, combine the flour, sugar, and salt. Add the butter and pinch with your fingers or use a pastry cutter to cut the butter into the flour until it resembles coarse crumbs or until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.

Mix in enough of the cold water into the the dough until it comes together and forms a rough ball. If necessary, barely knead the dough just until the can come together nicely in a ball, dusting the surface with flour as you work to keep things from sticking. Don't overwork the dough or else it will become tough.

Divide the dough ball in half and then roll each half into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).

Use as directed in your pie recipes. Make sure to butter the base of your pie pans before adding the dough and brush with egg wash or heavy cream before baking.